Once again I’ve taken inspiration from the free foodie magazine, Edible OKC (Chocolate Rose Truffles) for these ridiculously easy and happily healthy chocolate orange truffles. I went with bright orange flavor instead of rose and swapped out the tahini for black beans. Scout’s honor, you won’t taste the black beans. The beans give these treats an incredibly soft and creamy texture. Best thing to love about this recipe, though – it comes together in minutes for near instantaneous sweet-craving gratification.

I use Boyajian orange oil and NuNaturals Cocoa Dutch Process powder. I’ve made these with raw cacao powder as well and they’re delicious, but I think the Dutch process cocoa dials up the rich chocolate flavor to number 11. I’ve included a mint version, too – you’ll find it in the Notes section of the recipe.

And – – if you love tea as much as I do, please check out my new e-book, TEAse Me: 15 Tempting Plant-based Recipes Inspired By the World’s Favorite Beverage. You can get it absolutely FREE by subscribing to An Unrefined Vegan (see the form on the left side bar) or you can purchase it here for $5.99. Yummy recipes, lots of photos, tea quotes, and some thoughts on tea.

Chocolate Orange Truffles. Nut-free, Oil-free, Gluten-free.

2016-02-10 12:23:07

Yields 18

So soft and luscious, you'll feel guilty eating these beauties. But no need - these are made with healthful, whole food ingredients.

Place the chopped dates, orange juice and maple syrup in the bowl of a food processor. Process until dates are broken down and the mixture is mostly smooth.

Add the cocoa powder through the orange oil and process again, stopping the machine and stirring a few times to make sure the ingredients are fully incorporated. The mixture will be thick and very sticky. Add the orange zest and pulse a few times. Scrape the truffle mixture into a small bowl.

In another small bowl or small plate, whisk together the 2 tablespoons cacao powder and spices.

Working w/ damp/wet hands, form small balls - about 18 - and roll them into the cacao powder/spices mixture. Place truffles on parchment paper in an air-tight container. Keep refrigerated.

Bet these didn’t last long past your photos
And the beans are such a great base with the dates, I have to try these out just to try the ginger added to the dusting, love that idea. I’ve gone the oil free route as well so these really have my chocolate y orange name on them !!

Hi Nora! You absolutely do not taste the beans – I promise! As for the e-book, you’ll get an email asking if you are sure that you want to subscribe to the site and then another email with a download link. If you DON’T get the email(s) please let me know and I’ll get it to you another way. THANKS for subscribing!

Ah, you’re right, it makes sense, since raw and untreated cacao doesn’t have that “chocolate” taste we got used too. I love the raw cacao but it can indeed have too nutty a flavour for the expected result. Thank you 🙂